Categories: Made
Ingredients
- 1 cup stone ground cornmeal
- 1/2 cup all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (or more if you like spicy - I do!)
- 2 teaspoons cumin
- 6 tablespoons butter
- 2 tablespoons honey
- 1 cup buttermilk
- 1 egg
- 1 ear corn cut from the cob (about 1 1/2 cup)
- 1 large ripe avocado in 1/2" cubes (about 1 1/2 cup)
- Juice from 1/2 lime (about 2 teaspoons)
Directions
-
at the oven to 400. Put 2 tablespoons butter and 1 teaspoon cumin in a 9-inch iron skillet or a cake pan and stick it in the oven.
- Whisk the remaining dry ingredients together. Melt the remaining butter and honey together (honey measuring tip – give your measuring spoon a spritz of no-stick before pouring in the honey – it will slide right out). Mix the corn and avocado – squeeze the lime over and toss gently to coat. In a large bowl – whisk together the egg and buttermilk. Yes, you have now dirtied up 4 bowls. But you can wash them while the cornbread bakes.
- Slowly whisk the melted butter and honey into the buttermilk and egg. Next stir in the dry ingredients and then gently fold in the avocado and corn. Get the hot pan out of the oven and pour in the batter.
-
t the cornbread back in the oven and reduce the heat to 375. Bake 30-40 minutes until it is golden brown and a tester comes out clean (unless you hit avocado!)
- Allow to cool some before you serve.